Slow Cooker Thai Red Curry
Recipe: https://recipestripper.com/recipes/903f5df7-39f5-43e7-b820-f4d0a6cdf53e
Original source: https://www.slowcookerclub.com/slow-cooker-thai-red-curry/
Recipe image: https://www.slowcookerclub.com/wp-content/uploads/2019/10/Slow-Cooker-Thai-Red-Curry-24.jpg

Slow Cooker Thai Red Curry is a delicious sweet and spicy Thai curry seasoned with fiery red chillis, ginger and coriander cooked in coconut milk.
Yield: 4
Prep time: PT10M
Cook time: PT240M
Total time: PT250M

Ingredients
- 500 g chicken thighs (skinless and boneless)
- 3 tbsp red curry paste (the quantity will vary slightly according to the type of paste used)
- 1  stick of lemon grass
- 4  shallots  (echalion or 'banana' shallots cut into slices)
- 1  red pepper (sliced)
- 120 g bamboo shoots (canned and drained)
- 100 g sugar snap peas (cut in half)
- 600 ml coconut milk (full fat)
- 1½ tsp  sugar
- 1 tbsp soy sauce
- 1  lime  (juice only)
- coriander (fresh for serving)
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp corn flour

Instructions
1. Add the curry paste to a pan on the hob and cook it over a high heat for 2 minutes until the paste has loosened slightly. Pour in the coconut milk and stir through for another minute to mix with the paste then remove from the heat.
2. Roughly chop the chicken thighs and place in the slow cooker with all of the chopped vegetables. Sprinkle over the corn flour, salt and pepper to coat the vegetables and meat.
3. BAsh the lemon grass stalk with a rolling pin to open up the flavour and add into the cooking pot. Pour over the coconut milk and curry paste sauce ensuring the meat and vegetables are completely covered.
4. Add the sugar, lime juice and soy sauce into the sauce and stir through. Cook on high for 4 hours or 7 hours on low.